The vibrant colors and luscious flavors of tropical fruits have always inspired my culinary adventures. On a recent trip to Southeast Asia, I was captivated by the rich aroma of ripe mangoes and the tangy sweetness of passionfruit. This dessert is a tribute to the sun-kissed landscapes and welcoming smiles of the local markets where these fruits are abundant. The smooth, creamy mousse layers are balanced with a light sponge cake, making it a refreshing end to any meal.
Ingredients
For the Mango Mousse:
– 1 cup ripe mango puree (about 2 large mangoes)
– 1 cup heavy whipping cream
– ½ cup granulated sugar
– 2 teaspoons gelatin powder
– 3 tablespoons cold water
– 1 teaspoon vanilla extract
For the Passionfruit Mousse:
– 1 cup passionfruit puree (about 6-8 fresh passionfruits or store-bought)
– 1 cup heavy whipping cream
– ½ cup granulated sugar
– 2 teaspoons gelatin powder
– 3 tablespoons cold water
– 1 teaspoon vanilla extract
For the Sponge Cake Base:
– 3 large eggs
– ¾ cup granulated sugar
– 1 teaspoon vanilla extract
– ¾ cup all-purpose flour
– ½ teaspoon baking powder
– A pinch of salt
For Decoration:
– Fresh mango slices
– Passionfruit pulp
– Edible flowers (optional)
Instructions
Start by preparing the sponge cake base. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a mixing bowl, whisk together the eggs and sugar until pale and fluffy, about 5 minutes. Stir in the vanilla extract.
Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter. Pour the batter into the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the sponge cake cools, prepare the mango mousse. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes. Heat the mixture gently in the microwave or on the stove until dissolved, then mix it into the mango puree along with the vanilla extract.
In a separate bowl, whip the heavy cream with the sugar until soft peaks form. Gently fold the whipped cream into the mango mixture until well combined. Pour the mango mousse over the cooled sponge cake and spread evenly. Refrigerate for at least 2 hours until set.
Next, prepare the passionfruit mousse. Repeat the gelatin blooming process as before. Combine the passionfruit puree and dissolved gelatin, followed by the vanilla extract.
Whip the heavy cream with the sugar until soft peaks form, then fold it into the passionfruit mixture. Once the mango mousse is set, pour the passionfruit mousse on top and smooth it out. Refrigerate for another 2-3 hours, or until fully set.
When ready to serve, carefully remove the mousse cake from the pan. Decorate the top with fresh mango slices, a drizzle of passionfruit pulp, and edible flowers if desired.
Slice and serve this tropical masterpiece, letting the flavors transport you to the sunny shores of Southeast Asia! Enjoy the refreshing burst of mango and passionfruit, a sweet escape from the ordinary.